Modification of energy consumption indexes by employing of fresh meat no refrigerated in smoked and cured products

Abstract

The employment of the production technology by means of fresh meat no refrigerated allows a decrease in the total time of process reducing the energy consumption substantially, factor that is in a fundamental way in the projection of this work. To determine the energy consumption in the elaboration of cured and smoky pork courts was the objective of the work. The cured process was carried out with loins, knee and bacon previously refrigerated and not refrigerated. Both technologies were compared considering the results of the energy calculations, physic-chemical, microbiological and sensory analysis as well the yields of the final product. The vapor and fuel consumption indexes in the elaboration of cured and smoky pork courts were similar for both technologies; however the electricity consumption was superior for the traditional technology. The use of fresh meat no refrigerated allowed a saving of 1600 kW-h/T in the final product that it represented a cost of 288 pesos/t. The products elaborated with hot meat have good physical, chemical, microbiological and sensorial qualities, similar to the one of those elaborated with refrigerated meat.